Scoop out the middle of the squash with a 1/2 teaspoon measuring spoonChop fine and mix with taco filling with chopped up cheese. Fill the squash boats with the filling mix. Bake on parchment lined cookie sheet at 375Ã‚ÂºF for 10 min. Scatter chopped carrot tops and enjoy!They were good as is, and also in a torpedo roll as sandwich.

p.s. The kids are loving the carrots out of the garden. They eat all the roots so all I get are the tops. I've found that chopped and used as garnish, they are as good as, or better than, parsley.

Super Spicy Vienamese Soup mellowed with Curly Dock, etc.

Fri Jul 10, 2009 11:57 pm

I had an incredibly spicy leftover Vietnamese soup on one hand, and 4 or 5 clumps of tender, large Curly Dock greens that I'd just "weeded" out of the orchard garden and strawberry patch. I ended up de-ribbing and pot-steaming the dock greens with some Wood Sorrel leaves and peppermint leaves until mushy, then adding the super spicy Vietnamese soup. The "sour" mellowed the spicy and the soup was DEEELICIOUS!

Applebutter Made with Unripe Green Apples

Lemon Drop Cookies

Sat Jul 11, 2009 2:57 am

Ingredients1 box lemon cake mix 1 egg 1 carton Cool Whip, thawed powdered sugar DirectionsMix the cake mix, egg and Cool Whip together. Roll into 2 inch balls and roll them in the powdered sugar until coated. Bake at 350 degrees F for 10-12 minutes. They will be soft when you take them out. As they cool, they will get slightly firmer.

In large bowl with mixer at medium speed beat together granulated sugar and 1/2 cup butter 2 minutes. Add egg and vanilla beat well. Reduce speed to low. Add dry ingredients together alternately with milk, beating well after each addition. Spread batter over peaches in pan.

Put beans in pan of water with piece of Konbu (optional but REALLY adds umami/flavor) and salt. Cover and set to boil. As soon as the water starts boiling, turn off heat. Swirl the pan without opening the lid until the beans change color.

Take the beans out with slotted spoon, chopsticks, tongues, etc. and chill in the ice water. Reserve cooking liquid for the sauce. When beans are cool, drain the water and ice cubes, if any.

Combine the sauce ingredients -- I use the Magic Bullet for this, but you could use food processor or a small blender. Pour over the beans and toss. Scatter chopped peanuts before serving.

1. Sautee minced shallots in olive oil 'til translucent on medium heat.2. Add tomatoes, toss and cook for 2-3 minutes to evaporate some of the juice.3. Add 1t-1T balsamic per person depending on how acidic you like your sauces, cook down on high heat.4. Add broth/corn starch recipe, toss & cook 'til sauce is the consistency you like.5. Add basil, toss, and ladle over cooked chicken breasts, cooked penne, or any other relatively mild-flavored dish requiring a sauce.

Enjoy!

*Modified years ago from Food and Wine, who suggested something along these lines to go over baked chicken breasts stuffed with prosciutto, fontina, and basil.

[If this looks familiar, it's because Cynthia asked me to re-post this to recipes from the Tomatoes forum. I managed to repost to Non-Gardening Related Hoo-ha and Foo, but not the Recipes thread. So, here's the re-re-post.]

MAKING PASTA SAUCE

After giving away about 20 tomatoes I still had about 30 left over from my Reggae Roma plant so I decided to make up a couple of batches of pasta sauce to freeze.

I decided on making 4 types of sauce using around 450g of tomatoes for each lot, these being:

1. Tomato and Chilli.

2. Tomato and Basil.

3. Tomato, Parsley and Chives.

4. Tomato and Mini Capsicum.

METHOD

Ã¢â‚¬Â¢ Cut a shallow cross on the bottom of tomatoes.Ã¢â‚¬Â¢ Blanched tomatoes in boiling water for about 1 minute.Ã¢â‚¬Â¢ Chilled tomatoes in iced water for about 1 minute.Ã¢â‚¬Â¢ Skinned tomatoes.Ã¢â‚¬Â¢ Diced tomatoes.Ã¢â‚¬Â¢ Put diced tomatoes, other ingredients into a saucepan.Ã¢â‚¬Â¢ Mashed ingredients.Ã¢â‚¬Â¢ Seasoned with salt and pepper.Ã¢â‚¬Â¢ Brought saucepan mix up to the boil and then simmered for 2 minutes.Ã¢â‚¬Â¢ Chilled saucepan in a cold water bath for 2 minutes.Ã¢â‚¬Â¢ Poured sauce into labelled plastic storage container.Ã¢â‚¬Â¢ Bunged into the freezer.

Pasta sauces destined for the freezer 25 July 2009

The end result!

I >>used to<< grow vegetables in containers on my balcony and this >>was<< my Blog:VEGGIE-MIGHT

1. Preheat oven to 180Ã‚Â°C. Heat oil in a frying pan over medium-high heat. Reserve 2 tablespoons onion. Add garlic and remaining onion to pan. Cook, stirring, for 3 minutes or until soft. Add mince. Cook, breaking up mince with a wooden spoon, for 8 minutes or until browned.

2. Add capsicum, corn and chilli powder. Cook, stirring, for 3 minutes or until capsicum is just tender. Stir in diced tomatoes. Reduce heat to medium. Simmer, stirring, for 5 minutes or until mixture is thick. Add half the coriander and half the parsley. Season with salt. Stir to combine. Set aside for 10 minutes to cool.

3. Place a 6cm-deep, 20cm round springform pan on a baking tray. Place 1 tortilla in base of pan. Spread one-third of the mince mixture over tortilla. Sprinkle with 1/3 cup of cheese. Repeat layers twice with remaining tortillas, mince mixture and cheese, finishing with 1 tortilla. Sprinkle with remaining cheese.

4. Bake for 15 minutes or until cheese is golden. Set aside for 5 minutes before removing from pan.

Method1. Slice the baguette into Ã‚Â½ inch rounds, cut on the diagonal.2. Brush both sides of bread slices with olive oil.3. Grill bread for about 2 minutes per side, until browned but still soft inside.4. Rub one side of each bread slice with the garlic.5. Combine and mix tomatoes, basil, coriander, parsley, onion, salt, pepper, tuna and balsamic vinegar in a small bowl.6. Divide the mixture between the bread slices, garlic side up, and garnish with extra basil, coriander or parsley leaves if desired.

I >>used to<< grow vegetables in containers on my balcony and this >>was<< my Blog:VEGGIE-MIGHT

MethodCook pasta until al denteCut chicken into small pieces (brown in a pan if using thighs)Add chicken, mushrooms and stock into a pan and bring to a simmerStir through pesto until combinedAdd cream and return to simmerStir through parmesan (simmer until chicken is cooked for thighs)Combine pasta and sauce to serveSeason with salt and pepperServe with additional parmesan

From start to finish takes only about 40 minutes!

I >>used to<< grow vegetables in containers on my balcony and this >>was<< my Blog:VEGGIE-MIGHT